Toss these frozen shredded potatoes in the slow cooker and 4 other basic ingredients to get a meal so delicious your family will be begging for more.

This 5-ingredient slow cooker Amish hashbrown casserole is exactly the kind of comfort food I lean on during busy weeks. It’s inspired by classic Midwestern church potlucks and those creamy Amish-style casseroles that always disappear first from the buffet table. You literally toss frozen shredded potatoes into the slow cooker with four other basic ingredients, stir, and walk away. By dinner, you’ve got a cozy, cheesy, stick-to-your-ribs meal that tastes like you fussed over it all afternoon—without actually doing that.

Serve this casserole hot, straight from the slow cooker, with a simple green salad or steamed veggies to balance the richness. It’s also great alongside roasted or grilled chicken, pork chops, or meatloaf for a full comfort-food dinner. For brunch, pair it with scrambled eggs, crispy bacon, or sausage links and a bowl of fresh fruit. Leftovers make an easy lunch—just reheat and top with a spoonful of salsa or a fried egg for a quick, satisfying meal.

Servings: 6

1 (32-ounce) bag frozen shredded hash brown potatoes (no need to thaw)

Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray. Pour the frozen shredded hash brown potatoes into the bottom of the slow cooker and spread them into an even layer so they fully cover the base.

In a medium bowl, whisk together the condensed cream of chicken soup, sour cream, and melted butter until smooth and well combined.

Stir 1 1/2 cups of the shredded cheddar cheese into the soup mixture. It will be thick and cheesy—that’s exactly what you want.

Pour the cheesy mixture over the frozen hash browns in the slow cooker. Use a spatula to gently fold and toss everything together right in the slow cooker until the potatoes are evenly coated. Smooth the top into an even layer.

Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top of the casserole.

Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the potatoes are tender and the edges are bubbling. Try not to lift the lid during cooking so the casserole heats evenly.

Once cooked, let the casserole sit uncovered for about 10 minutes to thicken slightly before serving. Scoop straight from the slow cooker and enjoy while hot and cheesy.

For a little extra flavor without adding more main ingredients, you can season the mixture with a teaspoon of garlic powder, onion powder, or a generous pinch of black pepper before stirring it into the potatoes. If you like a bit of color, sprinkle chopped fresh parsley or sliced green onions over the top right before serving. To stretch this into a heartier meal, stir in 1 to 2 cups of cooked, crumbled breakfast sausage, diced ham, or shredded rotisserie chicken along with the cheese mixture. You can also swap the cream of chicken soup for cream of mushroom or cream of celery if that’s what you have on hand. For a slightly lighter version, use light sour cream and reduced-fat cheddar—just know it may be a touch less rich and creamy. Leftovers reheat well in the microwave; if they seem a bit dry, stir in a spoonful of sour cream or a splash of milk before warming.